Glazed Brussels Sprouts with Apples And Prosciutto

Glazed Brussels Sprouts with Apples and Prosciutto | The Olive Crush

Did you know that Brussels sprouts are a common side dish for Thanksgiving? That begs the question: How do you make Brussels sprouts into a tasty appetizer or side dish? The answer: Add apple and prosciutto of course!

Glazed Brussels Sprouts with Apples And Prosciutto
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Ingredients
  1. 1 lb. Brussels sprouts, halved
  2. 1 Small red onion, chopped
  3. 3-4 Cloves garlic, minced
  4. 2 Small to medium-sized apples, diced
  5. 4-5 Slices of prosciutto, chopped
  6. 1 tsp chopped, fresh thyme
  7. 1 tbsp Chipotle Olive Oil
  8. 1 tbsp Garlic Olive Oil
  9. 2 tbsp Red Apple White Balsamic Vinegar
  10. Salt and Pepper, to taste
Instructions
  1. Over medium heat, sauté onion and garlic in Chipotle Olive Oil and Garlic Olive Oil until soft and golden and avoiding to burn the garlic.
  2. Add prosciutto, apples, and thyme, and cook until prosciutto is slightly crispy and the apples are caramelized.
  3. Add the Brussels sprouts and season with salt and pepper, to taste.
  4. Cook until tender and slightly golden, but still nice and green.
  5. Toward the end of cooking, add the Red Apple White Balsamic Vinegar and allow everything to come together and glaze over.
  6. After plating, add an extra drizzle of Chipotle Olive Oil and Garlic Olive Oil to bring out some extra flavor.
Adapted from Melanie
Adapted from Melanie
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Brined Turkey with Greek Yogurt and Dill

Brined Turkey with Greek Yogurt and Dill

This Greek inspired brined turkey with greek yogurt and dill is drizzled with our California Mission Olive Oil and roasted to perfection. Sure to be a delicious addition to your Thanksgiving!

Brined Turkey with Greek Yogurt and Dill
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For the Turkey
  1. 1 gallon Water
  2. 1 cup Sea Salt
  3. 1 bunch fresh Mint
  4. 1/4 cup toasted Coriander Seeds
  5. 1 tablespoon Dried Thyme
  6. 1 bunch of Dill
  7. 2 cups Honey
  8. 10 Garlic Cloves
  9. 1 gallon Ice Water
  10. 2 cups Ouzo
  11. 1 12- to 15- pound Turkey
  12. 3 bulbs of roasted Garlic
  13. 1 Lemon (quartered)
  14. 2 cups Greek Yogurt
  15. 1/2 cup chopped Dill
  16. 1 tablespoon Coriander Seeds (toasted and then ground)
  17. Salt and Pepper to taste
  18. California Mission Extra Virgin Olive Oil
FOR THE GRAVY
  1. 2 cups Chicken Stock
  2. 1/4 cup Dill
  3. 1/2 cup Turkey Drippings
  4. 2 Lemons (zested; one juiced)
  5. 8 Egg Yolks
  6. Salt and Pepper to taste
For the Turkey
  1. In a large stock pot, combine the water, sea salt, mint, coriander seeds, thyme, dill, honey and garlic cloves.
  2. Bring to a boil, and stir frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  3. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water and Ouzo.
  4. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight but no longer than 12 hours.
  5. Remove the turkey and carefully drain off the excess brine and pat dry. Discard excess brine.
  6. Preheat the oven to 425. Arrange an oven rack on the lower third of the oven. Place the turkey in a roasting pan on a rack. Tuck the roasted garlic cloves in the cavity of the bird along with the lemon.
  7. Mix the yogurt with the chopped dill and coriander. Season with salt and black pepper. Take your hand and loosen the skin from the breast. With a piping bag, gently distribute the yogurt mixture under the skin of the turkey, in the cavity, and on the turkey skin.
  8. Drizzle California Mission Extra Virgin Olive Oil over the turkey and place in the oven. Cook for about 30 minutes, and then reduce the oven temperature to 325. Continue cooking until a thermometer reads 160 degrees F when inserted into the thickest part of the thigh.
  9. Let the turkey rest for 20-30 minutes before carving.
For the Gravy
  1. In a small sauce pan, add the stock, dill, turkey drippings, and lemons. Bring to a simmer and slowly whisk in the eggs. Do not boil or the eggs will scramble. Adjust the seasoning with salt and pepper.
Adapted from The Chew
Adapted from The Chew
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Bred by early California missionaries, this first cold pressed Manzanillo is a limited production. This sweet and buttery late harvest mission oil comes to us from an award winning artisan producer in California. Mission is California’s most popular olive, producing light tasting oil known for delivering a mere hint of fruit and no spiciness.
     
    Tip: This easy to use oil will fit in almost anywhere and will be perfect with all of our balsamic or regular vinegars. If you are using dipping spices, this EVOO will let the flavors of your special blend stand out. Use Mission EVOO any time you want a light flavor. It can be used in baking as a substitute for butter or canola oil and can easily be used on toast with jams, tapenades and all bread toppers.

Sweet Cinnamon Holiday Ham

Sweet Holiday Ham

Searching for a new way to prepare an old holiday favorite? Try this Sweet Cinnamon Holiday Ham recipe with a glaze made from our delicious Cinnamon Pear Balsamic Vinegar.

Sweet Cinnamon Holiday Ham
Serves 8
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Cook Time
2 hr
Cook Time
2 hr
Ingredients
  1. 1 bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
  2. 1 cup Cinnamon-Pear Balsamic Vinegar
  3. 2 tablespoons Dijon or grainy mustard
Instructions
  1. Preheat oven to 325ºF.
  2. Line a large roasting pan with foil.
  3. With a sharp knife, score the fat all over the ham in a diamond pattern. Place it, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.
  4. Meanwhile, reduce the Cinnamon-Pear Balsamic Vinegar to 1/2 cup by gently simmering in a medium saucepan, set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the Balsamic has become thick and syrupy and is reduced by half, remove from heat. Whisk in the Dijon mustard.
  5. After baking for an hour, remove the ham from the oven and increase the temperature to 350ºF. Using a pastry brush, liberally apply the Cinnamon-Pear Balsamic Vinegar glaze all over the ham, paying special attention to working it into the scored portions.
  6. Covering just the shank end with a small piece of foil to prevent it from burning, return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Greek Yogurt Lime Dressing

Greek Yogurt Lime Dressing

This super simple greek yogurt dressing recipe, using our Persian Lime Olive Oil, makes a great, creamy, salad dressing or sweet pasta topper. You can even try it as a chip or vegetable dip! Or fill it with fruit and eat it on its own!

Greek Yogurt Lime Dressing
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Ingredients
  1. 1/4 cup plain greek yogurt
  2. 1/4 cup Persian Lime Olive Oil
  3. 1/4 cup lime juice
  4. 1/4 cup Sicilian Lemon Balsamic Vinegar
  5. Sea Salt or Smoke Sea Salt to taste
  6. Freshly ground black pepper to taste
Instructions
  1. Whisk together the yogurt, Persian Lime Olive Oil, lime juice and Sicilian Lemon Balsamic Vinegar in a bowl.
  2. Salt and pepper to taste.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Thanksgiving Stuffing

Thanksgiving Stuffing
Without stuffing, Thanksgiving dinner is just a turkey meal. Try this deliciously flavored stuffing using our California Mission Olive Oil and Whole Spice Chicken Stuffing Seasoning, and some unique ingredients like pumpkin and pears!

Thanksgiving Stuffing
Serves 8
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 1/4 cup California Mission Olive Oil
  2. 1/2 Loaf White Bread (cut into 1-inch cubes)
  3. 3 Garlic Cloves (peeled and cut in half)
  4. 3 Shallots (coarsely chopped)
  5. 1 medium Pumpkin (peeled and cut into 1-inch cubes; 5 cups)
  6. 2 Quinces or Pears (peeled; cored; cut into 1-inch cubes; 4 cups)
  7. 2 Cinnamon Sticks
  8. 2 tablespoons Whole Spice Chicken Stuffing Seasoning
  9. 1 cup Chicken Stock
  10. 1/2 cup Orange Juice
  11. 1 tablespoon Honey
  12. 2 teaspoon chopped Thyme
  13. 1 teaspoon Salt
  14. 1 tablespoon chopped Parsley
Instructions
  1. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat.
  2. Add the bread cubes and saute for 5 minutes, or until golden brown. Remove from the heat and set aside.
  3. Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or other large pot over medium heat.
  4. Add the garlic and shallots and saute until golden, about 5 minutes. Add the pumpkin, quinces/pears, cinnamon sticks, and Chicken Stuffing Seasoning and saute another 5 minutes.
  5. Stir in chicken stock, orange juice, and honey, reduce heat to low, and simmer until pumpkin is tender, about 15 minutes. Add the thyme, salt, and reserved bread cubes.
  6. Cook over low heat, stirring frequently, until heated through, about 15 minutes.
  7. Remove cinnamon sticks and stir in the parsley.
Adapted from Marcus Samuelsson's Thanksgiving Stuffing
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Olive Oil Marshmallow Creme

Olive Oil Marshmallow Creme
Marshmallow creme has found its place on the Thanksgiving dinner table, so why not add a healthy version of it to your cooking list? This recipe is great to spread over sweet potatoes and yams, or to mix with or top your Jello gelatin dishes. If you have any leftovers, try it with a bit of cocoa powder to top your coffee.

Olive Oil Marshmallow Creme
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Ingredients
  1. 4 egg whites, at room temperature
  2. Pinch of salt
  3. 1/3 cup water
  4. 1/3 cup honey or light corn syrup
  5. 1 cup organic sugar
  6. 1/4 teaspoon vanilla beans
  7. 1/4 cup Arbequina Extra Virgin Olive Oil
Instructions
  1. In a saucepan, combine water, corn syrup, and sugar and set over medium-high heat.
  2. Use a candy thermometer to monitor the temperature, allowing it to reach no more than 245°F.
  3. Meanwhile, in a mixer with the whisk attachment, beat the egg whites with the pinch of salt on the highest speed. It is important for the egg whites to be at room temperature in order for them to reach their maximum volume.
  4. Continue to beat until stiff, glossy peaks form.
  5. When the sugar/corn syrup mixture reaches 245°F, remove it from the heat.
  6. Reduce the mixer speed to low and slowly pour the sugar syrup into egg whites. Once all the syrup has been added, increase the speed to medium-high and add olive oil and the vanilla beans.
  7. Mix until cool; the bottom of the mixing bowl will be cool to the touch, this should take about 5 minutes.
  8. Store in the refrigerator.
The Olive Crush https://www.theolivecrush.com/

Products Used in This Recipe

Herbs and Olive Oil Mashed Potatoes

Herb and Olive Oil Mashed Potatoes
Add a little flavor to your Thanksgiving meal (or any dinner meal) with these herb mashed potatoes with olive oil as a healthy alternative to butter or margarine. These delicious potatoes can be served with or without gravy.

Herbs and Olive Oil Mashed Potatoes
Yields 4
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
  2. 1 teaspoon kosher salt, plus more as needed
  3. 1/4 cup Arbosana Extra Virgin Olive Oil
  4. 2 teaspoons Whole Spice Herbs De Provence Seasoning
  5. 1 teaspoon minced flat-leaf parsley leaves
  6. Freshly ground black pepper
Instructions
  1. In a large saucepan, combine the potatoes, 1 teaspoon salt, and cold water to cover. Bring to a boil over high heat.
  2. Lower the heat to maintain a simmer and cook until potatoes are fork tender (about 10 minutes).
  3. Drain the potatoes, reserving 1/2 a cup of the cooking liquid. Return potatoes to the pan.
  4. Shake the pan over medium heat for about a minute to dry the potatoes then transfer to a food mill, ricer, or bowl.
  5. Add the Arbosana Extra Virgin Olive Oil and reserved cooking liquid to the saucepan, and warm over medium heat.
  6. Once warmed, remove pan from the heat.
  7. Mash the potatoes through the food mill, ricer, or by hand into the pan.
  8. Add the Whole Spice Herbs De Provence Seasoning, and parsley and stir to combine.
  9. Season with salt and pepper to taste.
Notes
  1. If you're looking for a more buttery flavor, try this recipe with our Natural Butter Flavored Olive Oil instead of the mild Arbosana.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Pizza Popcorn

pizzapopcorn
A combination of two American favorites: pizza and popcorn! Using healthy extra virgin olive oil and the Whole Spice Pizza blend, this amazing take on flavored popcorn will leave you wondering why you didn’t think of it sooner!

Pizza Popcorn
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Ingredients
  1. 1/4 cup Hojiblanca Olive Oil (for popping)
  2. 4 tablespoons Hojiblanca Olive Oil (for topping)
  3. 6 tablespoons popcorn kernels
  4. 5 tablespoons Whole Spice Pizza Blend
  5. 1/4 cup Parmesan cheese
Instructions
  1. Pour the Hojiblanca Olive Oil and popcorn into a heavy, deep pot.
  2. Place over medium heat, cover and shake, moving the pot constantly. Continue cooking the popcorn until the popping slows down, about 3-4 seconds between the pops.
  3. When done, pour into a medium-sized bowl.
  4. Drizzle the Hojiblanca Olive Oil over the popcorn and shake to mix until the popcorn is coated. Sprinkle with Whole Spice Pizza Blend and Parmesan cheese. Shake bowl or mix with spoon to distribute.
Notes
  1. Make it light! Use an air popper for the kernels and cut back on the olive oil and cheese for the topping.
The Olive Crush https://www.theolivecrush.com/

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Pasta Pomodoro with Olive Oil and Balsamic Vinegar

pastapomodora
A tasty pasta classic using our Italian Leccino Olive Oil and Aged Balsamic Vinegar. The perfect family dinner!

Pasta Pomodora
Serves 4
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1 lb angel hair pasta
  2. 3 tablespoons 18 Year Old Traditional Balsamic Vinegar
  3. 1/4 cup Leccino Olive Oil
  4. 1/2 onion, chopped
  5. 4 cloves garlic, minced
  6. 2 cups Roma (plum) tomatoes, diced
  7. 1 (10.75 ounce) can low-sodium chicken broth
  8. Crushed red pepper (to taste)
  9. Freshly ground black pepper (to taste)
  10. 2 tablespoons chopped fresh basil
  11. 1/4 cup grated Parmesan cheese
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add angel hair pasta and cook for 3 minutes or until al dente; drain.
  3. Pour Leccino Olive Oil in a large, deep skillet over high-heat. Saute onions and garlic until lightly browned.
  4. Reduce heat to medium-high and add tomatoes, 18 Year Old Traditional Balsamic Vinegar and chicken broth; simmer for about 8 minutes.
  5. Stir in red pepper, black pepper, basil, and cooked pasta; tossing thoroughly with sauce.
  6. Simmer for about 5 more minutes.
  7. Serve topped with grated cheese.
The Olive Crush https://www.theolivecrush.com/

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Strawberry & Avocado Salad with Chocolate Balsamic

strawberryavocadosalad
Dark chocolate balsamic vinegar is not only great for baking, pancakes, and ice cream, try it in this amazing Strawberry & Avocado Salad. This salad is great for those in search of a way to make a lunch staple new and exciting.

Strawberry & Avocado Salad with Chocolate Balsamic
Serves 2
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Ingredients
  1. 4 cups salad greens, coarsely torn (lettuce, spinach, kale, chard, etc. would all work)
  2. 1 cup strawberries, washed, destemmed and quartered
  3. 1 cup avocado, sliced (from 1 small)
  4. 1 tbsp mint, slivered
  5. 1/4 cup sliced almonds, toasted
  6. 1 tbsp raw cacao nibs (optional)
  7. 4 tsp Dark Chocolate balsamic vinegar
  8. 2 tsp Arbequina Olive Oil
  9. 1 tbsp raw cacao powder (or cocoa powder)
  10. 1/16 tsp salt
  11. 2 tbsp water (or less depending on desired consistency)
Directions for Dressing
  1. Mix together Dark Chocolate balsamic vinegar, Arbequina Olive Oil, cacao powder, and salt. Thin to your desired consistency with water. The cacao powder may not dissolve very well, but that won't affect the flavor.
Directions for the Salad
  1. Plate the salad mix and top with strawberries, avocado, and mint. Add almonds and cacao nibs just prior to serving.
Notes
  1. Try this with 1 cup of blueberries for some extra sweetness!
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe